Best Spinach And Peas Recipes

LEMON HERB CHICKEN PASTA WITH GREEN PEAS, SNAP PEAS AND SPINACH

Steps:

• Bring a large pot of water to a boil and salt it generously. Add the pasta and cook until al dente, 8 to 10 minutes. Reserve 1/4 cup of the cooking liquid. Drain the pasta and set aside.
• Sprinkle the chicken with salt and pepper. Add 2 tablespoons olive oil to a large pan over medium-high heat. Cook the chicken until the internal temperature reaches 160 degrees F, about 5 minutes per side. Remove the chicken and slice it into strips.
• Add 1 tablespoon olive oil to the pan. Add the garlic and shallot and sprinkle with salt and pepper. Cook until fragrant, 1 minute. Add the lemon juice and sugar snap peas and cook, 2 minutes. Add the reserved pasta water and the frozen peas. Cook until the peas are just cooked through, 2 minutes more.
• Add the cooked pasta, spinach, sliced chicken, chopped basil, chopped parsley and the remaining 2 tablespoons olive oil. Toss all the ingredients together to coat, season with additional salt and pepper and garnish with parsley leaves. Serve immediately.

SPAGHETTI WITH SPINACH, PEAS, AND HERBED RICOTTA

Steps:

• In a bowl, combine ricotta, lemon zest and juice, and basil; season with salt and pepper. Heat oil in a large skillet over medium. Add onion and garlic; cook, stirring, until softened, 6 to 8 minutes. Add spinach; season generously and cook, stirring, until just wilted, about 2 minutes.
• Meanwhile, cook pasta in a pot of salted boiling water 2 minutes less than per package instructions. Add peas; cook 1 minute more. Reserve 1 cup pasta water; drain. Add pasta, peas, and 3/4 cup ricotta mixture to skillet.
• Reduce heat to low and stir, adding enough reserved pasta water to create a silky sauce; season to taste. To serve, dollop pasta with remaining ricotta mixture, drizzle with more oil, and sprinkle with basil leaves.

SPINACH AND CHICK PEAS WITH BACON

Steps:

• Bring a 3-quart pot three fourths full of water to a boil. Add bacon and cook 2 minutes. Drain bacon and rinse in cold water. Pat dry and cut crosswise into 1/4-inch pieces.
• Cook bacon in a 12-inch heavy skillet over moderate heat, stirring, until browned. Leaving bacon in skillet, spoon off all but 1 tablespoon fat. Add 2 tablespoons oil, chickpeas, and red pepper flakes to skillet and saut) over high heat, stirring occasionally, until chickpeas begin to brown, 3 to 4 minutes. Stir in spinach and garlic and sauté, stirring, until spinach is wilted. Season with salt and pepper and drizzle with remaining tablespoon oil.

LOADED BLACK-EYED PEAS, SPINACH, AND VEGETABLE SOUP

Steps:

• Heat olive oil in a large pot or Dutch oven over medium heat; cook and stir onion and garlic in the hot oil until lightly browned, about 10 minutes. Add vegetable broth and bring to a boil.
• Mix potatoes, black-eyed peas, carrots, zucchini, spinach, parsley, and bay leaves into the broth. Season with salt and black pepper. Bring to a boil, reduce heat, and simmer soup until peas are tender and flavors have blended, 1 1/2 to 2 hours.

QUICK CHICKEN CURRY WITH SPINACH AND PEAS

Steps:

• Season both sides of chicken with salt and pepper.
• In a large braising pan, melt butter over medium-high. Working in two batches, brown chicken until golden, about 8 minutes per batch. Transfer chicken to a plate.
• Reduce heat to low and add shallots and cinnamon stick. Cook, stirring often, until shallots are soft, 8 minutes. Add ginger, spices, and chile. Cook, stirring, until fragrant, 30 seconds. Add lemon juice and sugar and cook 30 seconds more. Stir in coconut milk, 1/4 cup water, chicken, and any accumulated juices. Season with salt and pepper. Bring just to a boil, then reduce heat and simmer on low, partially covered, until chicken is cooked through, 8 to 10 minutes. Remove from heat and add peas and spinach just to heat through. Serve over rice, topped with almonds and cilantro.

SPINACH AND PEAS

Steps:

• Prepare an ice water bath; set aside. Line a baking sheet with a cooling rack; set aside.
• Bring a large pot of water to a boil. Add a generous amount of salt and the peas. Cook until bright green, 3 to 4 minutes. Using a slotted spoon, transfer to ice water bath to stop the peas from cooking. Drain, shaking off excess liquid; set aside. Add the spinach to the boiling water and cook, just until wilted, about 1 minute. Drain, squeezing out excess moisture, and transfer to wire rack to dry.
• Heat the oil in a large skillet over high heat. Add the shallots and cook, stirring frequently, until translucent, but not brown, about 2 minutes. Stir in peas, and cook 1 minute. Add the spinach, tossing to combine, and heat through, 1 to 2 minutes more. Season with salt and pepper. Serve immediately.

TORTELLINI SOUP WITH PEAS AND SPINACH

Steps:

• In a medium pot, bring stock to a boil over high. Add tortellini and cook 2 minutes less than package instructions. Add peas and spinach and cook until warmed through, 1 to 2 minutes; season with salt and pepper. Serve with Parmesan and lemon wedges.

BABY SPINACH SALAD WITH BLACK EYED PEAS, LARDONS, AND PECAN-VINAIGRETTE

Steps:

• In a saucepan, put the peas and cover with chicken stock or water. Add the onion, bay leaf, and peppercorns. Bring to a boil, then reduce heat, and cook, uncovered, until peas are tender but not broken (still al dente). Allow to cool in the cooking liquid.
• Meanwhile, in a non-stick pan, heat the lardons over medium heat, rendering the fat until lardons are crispy. Set lardons aside.
• In a bowl, whisk together the shallots, mustard, and vinegar, and slowly drizzle in the canola oil. Stir in the 1/4 cup of pecans.
• In large bowl, toss the greens and lardons with half of the dressing. Evenly divide the salad between 4 plates. Place the cooled peas to the bowl and dress with the remaining dressing. Spoon the peas over the greens and sprinkle with the remaining chopped pecans.

SUGAR SNAP PEAS AND SPINACH WITH GINGER

Steps:

• Bring a large pot of well-salted water to a boil over high heat. Set up a bowl of well-salted ice water. Blanch the snap peas in the boiling water until they are cooked but still crunchy and then immediately plunge them into the salted ice water. Remove them from the ice water and reserve.
• Coat a large saute pan with olive oil. Add the ginger, garlic, and scallion and cook over medium-high heat until scallions are soft and translucent.
• Add the sugar snap peas and toss to coat in the oil. Add the spinach and toss with the peas until spinach starts to wilt. Remove from heat, season with salt. Toss or stir the spinach to finish wilting and transfer to a serving bowl.
• Snappy!

PASTA WITH SNAP PEAS, BASIL, AND SPINACH

Steps:

• In a large pot of boiling salted water, cook pasta and garlic 1 minute less than package instructions. Add snap peas and cook 30 seconds. Add spinach and basil and stir once to wilt. Reserve 1/2 cup pasta water, then drain.
• Add cream to pot and heat over medium-high until bubbling. Return pasta mixture and 1/4 cup pasta water to pot and cook, stirring, 2 minutes. Stir in Parmesan. If necessary, add remaining pasta water to create a light sauce that coats pasta. Season with salt and pepper.

BLACKENED SALMON WITH SPINACH AND BLACK-EYED PEAS

Steps:

• Season the salmon on both sides with salt, pepper and the Cajun seasoning; set aside. (If your Cajun seasoning contains salt, do not season the salmon with additional salt.) Heat 1 tablespoon olive oil in a medium saucepan over medium-high heat. Add the celery and a pinch of salt. Cook, stirring, until the celery starts to soften, about 4 minutes. Stir in 2 sliced scallions and the garlic; cook until softened, about 1 minute. Add the black-eyed peas and chicken broth. Cover and bring to a boil over high heat, then uncover and reduce to a simmer. Mash about 1/4 cup of the beans against the side of the pan with a wooden spoon. Simmer until the broth is thickened, 8 to 10 minutes.
• Meanwhile, heat a large nonstick skillet over high heat. Rub the remaining 1 tablespoon olive oil all over the salmon. Add to the skillet, curved-side down; reduce the heat to medium high and cook until blackened on the bottom, 3 to 5 minutes. Flip, reduce the heat to medium and continue cooking until browned on the other side, 2 to 3 minutes for medium rare to medium.
• Add the spinach and hot sauce to the beans; stir until wilted, about 30 seconds. Add more salt and pepper, if needed. Divide the beans and salmon among shallow bowls. Top with the remaining sliced scallion.

PEAS WITH SPINACH AND SHALLOTS

Steps:

• Cook shallots and garlic in oil and butter in a 12-inch nonstick skillet over moderate heat, stirring, until soft, about 6 minutes.
• Stir in peas and water and cook, covered, stirring occasionally, until peas are tender, about 5 minutes.
• Stir in spinach, salt, and pepper and cook, tossing, until spinach is just wilted, about 1 minute.

CREAMY PASTA WITH MUSHROOMS, SPINACH, AND PEAS

Steps:

• Put water onto boil for pasta. Salt water and cook according to package.
• Add spinach and peas to past for last four minutes of cooking time.
• Finely chop onion and mushrooms. Put garlic through a garlic press. Slice mushrooms.
• Heat olive oil and margarine in skillet over medium high heat.
• Add onion, mushrooms, and garlic. Saute until the onions and mushrooms are soft.
• Whisk in flour. Cook for another minute.
• Whisk in chicken stock until well blended. Then add half and half.
• Simmer until thickened. Whisk in Parmesan cheese.
• Salt and pepper to taste.
• Drain pasta, spinach, and peas and toss with sauce.

CHICKEN FRICASSéE WITH BLACK-EYED PEAS AND SPINACH

Steps:

• Quick-soak black-eyed peas.
• Chop onion and mince garlic. Cut mushrooms into 1/4-inch-thick slices.
• In a 4-quart heavy kettle cook onion and garlic in 1 tablespoon oil over moderate heat, stirring occasionally, until onion is softened. Add mushrooms and thyme and cook, stirring, until mushrooms are tender and liquid from mushrooms is evaporated. Stir in Sherry and simmer 1 minute. Transfer mixture to a bowl.
• Pat chicken dry and cut crosswise into 1/2-inch-thick slices. Season chicken with salt and pepper. In kettle heat remaining tablespoon oil over moderately high heat until hot but not smoking and cook chicken, stirring, until browned. Add flour, stirring to coat chicken evenly. Add broth and bring to a boil, stirring. Stir in mushroom mixture and peas and simmer, covered, 20 minutes, or until peas are tender.
• While mixture is simmering, discard coarse stems from spinach and cut leaves crosswise into 1/4-inch-wide strips.
• Stir spinach, cream, mustard, and salt and pepper to taste into fricassee and simmer, stirring, 2 minutes.

BLACK-EYED PEAS AND SPINACH OVER CHEESY GRITS

Steps:

• Bring the milk and water to a boil. Add polenta and cook to package directions (mine calls for 5 minutes, stirring constantly). Add cheese, and stir until melted.
• Heat the oil in a large skillet. Cook the onion until browned, add spinach. Cook until wilted.
• Add drained and rinsed black-eyed peas to the pan. Heat through. Season to taste.
• Serve over cheesy grits.

PEAS WITH SPINACH AND SHALLOTS

Steps:

• Cook shallots and garlic in oil and butter in a nonstick 12 inch skillet, over moderate heat, stirring, until soft, about 6 minutes.
• Stir in peas and water and cook, covered, stirring occasionally, until peas are tender, about 5 minutes.
• Stir in spinach, salt and pepper and cook, tossing, until spinach is just wilted, about 1 minute.

SUGAR SNAP PEAS AND SPINACH WITH GINGER (ANNE BURRELL)

Steps:

• Bring a large pot of well-salted water to a boil over high heat. Set up a bowl of well-salted ice water.
• Blanch the snap peas in the boiling water until they are cooked but still crunchy and then immediately plunge them into the salted ice water. Remove them from the ice water and reserve.
• Coat a large saute pan with olive oil. Add the ginger, garlic, and scallion and cook over medium-high heat until scallions are soft and translucent.
• Add the sugar snap peas and toss to coat in the oil.
• Add the spinach and toss with the peas until spinach starts to wilt. Remove from heat and season with salt. Toss or stir the spinach to finish wilting then transfer to a serving bowl.

SOBA WITH BLACK-EYED PEAS AND SPINACH

Steps:

• Combine the black-eyed peas and water in a large saucepan or soup pot and bring to a gentle boil over medium-high heat. Skim off any foam, then add the onion, 2 of the minced garlic cloves, the bouquet garni and salt to taste. Reduce the heat to low, cover and simmer 40 minutes, or until the beans are thoroughly tender but intact. Taste the broth and adjust salt. Remove the onion and bouquet garni and discard.
• Fill a large pot two-thirds of the way full with water (soba will bubble up, and if you fill the pot too full the foamy water will overflow) and bring to a boil.
• Meanwhile, heat the olive oil over medium heat in a large, heavy skillet and add the red pepper. Cook, stirring often, until it is just tender, 3 to 5 minutes. Add the garlic and cook, stirring, until it is fragrant, 30 seconds to a minute. Add the beans with their liquid to the pan and bring to a boil. Boil over medium-high heat until the broth reduces a bit, and stir in the spinach. Stir just until it is wilted, and remove the pan from the heat. Add salt and freshly ground pepper to taste.
• When the soba water comes to a boil, add salt to taste and the soba. Let the water bubble up until it is just about to reach the top of the pot, then turn the heat down to low so that the water retreats. Turn the heat up again and let the water come back up, then turn the heat back down. Repeat one more time. The soba should be cooked by the end of the third round. If it is not, repeat one more time. Drain and toss with the bean and spinach mixture, either in the pan or in a wide bowl. Serve with freshly grated Parmesan.

BABY SPINACH AND MINT SALAD WITH BLACK-EYED PEAS

Steps:

• Simmer peas, water, and 1/2 teaspoon salt in a 1-quart saucepan, uncovered, over moderate heat until peas are just tender, about 15 minutes. Drain in a colander and rinse under cold water, then spread peas out on a paper towel and pat dry.
• Grind fennel seeds with cayenne and black pepper to a powder in grinder, then transfer to a small bowl. Add peas to spice mixture and toss to coat.
• Whisk together juices, broth, honey, oil, and remaining 1/4 teaspoon salt in a large bowl and add spinach and mint, tossing to coat. Serve salad sprinkled with spiced peas.

WHOLE-WHEAT FLATBREADS STUFFED WITH CAULIFLOWER, PEAS, AND SPINACH

Steps:

• Make the flatbreads: Stir together flour, baking powder, and salt in a medium bowl. Stir in oil and 3/4 cup warm water until combined. Turn out dough onto a clean surface and knead until smooth, 5 minutes. Cover with a bowl and let rest 30 minutes.
• Meanwhile, make the filling: Steam cauliflower until soft, 8 to 10 minutes, then transfer to a medium bowl and mash. Heat oil in a medium skillet over medium heat and toast cumin until fragrant, about 30 seconds, before stirring in coriander and turmeric. Stir in spinach until just wilted. Remove mixture from heat and stir in cauliflower and peas. Season with salt.
• Assemble flatbreads: Divide dough into six balls and roll out into 8-inch rounds. Heat a cast-iron skillet over medium heat and cook rounds until slightly puffed and golden, 1 to 2 minutes. Flip and spread half of each round with filling. Gently fold over other half and cook until golden, 2 minutes. Flip and cook 2 minutes more. Brush with oil. Serve flatbreads cut in half.